Thursday, January 12, 2012

Asian Chicken Honey-Ginger Lettuce Wraps

"Until you make peace with who you are,
you'll never be content
with what you have."
 Doris Mortman 


The chicken lettuce wraps at PF Changs restaurant are just the best. A must order for me!  So when I saw this recipe in the paper that seemed  much like the real deal I decided to give it a try. I was not disappointed and it was well worth the effort. Do not be daunted by the list of ingredients the actual recipe making did not take that long. 
Asian Honey-Ginger Chicken Lettuce Wraps
Serves 6
Ingredients:
  • 1 head iceberg lettuce or romaine lettuce (personal preference)
  • 1 LB. chicken breasts sliced
  • 2 green onions
  • 1 red pepper, seeded and diced
  • 1 can water chestnuts, rinsed in warm water and diced
  • 1 stalk of celery diced
  • 2 carrots diced
  • 1 small box of mushrooms, diced and sliced  (optional)
  • 3 tsp. peanut oil
  • 2 tsp. minced garlic
  • 2 TB. fresh minced ginger
  • 1 TB. sesame seeds
  • optional 1 cup of bean sprouts
  • 1 cup of salted cashews
Sauce:
  • 1 TB. cornstarch
  • 3 TB. water
  • 1 tsp. sesame oil
  • 1TB. rice vinegar
  • 1 TB. hoisin sauce
  • 1 TB. soy sauce
  • 1 TB. sherry
  • 1 TB. honey
  • 2 TB. oyster sauce
Directions:
  • Make sauce: water, cornstarch, sesame oil, soy sauce, hoisin sauce oyster sauce, honey, vinegar, sherry and set aside 
  • In a wok or large non-stick pan heat 2 tsp. peanut oil over medium heat
  • Add chicken cook about 5 minutes or until no longer pink
  • Remove chicken and set aside-wipe pan
  • Add other tsp. peanut oil with ginger, garlic, onion, mushrooms, water chestnuts, bean sprouts, carrots and celery
  • Cook about 4 minutes
  • Return chicken to this mixture
  • Add sauce and cook for about 4-5 minutes till sauce is thick and glossy
  • Serve with lettuce wraps fold in cashews right before serving



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